I don't know if these are the perfect chocolate chip cookie, but they are definitely a pretty darn good chocolate chip cookie. In this recipe the majority of the butter is melted and browned and then the remaining butter is stirred into the browned butter and melted. It also uses dark brown sugar instead of light brown sugar.
Our browned butter got little browned bits in it. The other "trick" is to let the dough rest and absorb some sugar. Instead of using an electric mixer or stand mixer, you whisk, let the dough rest, whisk again, and rest it again, and do it a couple of times. It requires a bit more elbow grease than other chocolate chip cookie recipes.
The cookies were crisp on the edges, soft in the middle, with gooey chocolate. I was very happy they didn't turn our like thin pancakes with chip islands in the middle.